Thursday, April 3, 2014

Lately, I’ve been on a roll with my stuffed sweet potatoes,
paninis and baked chickpeas. But I
recently had a little bit of a cooking fail.
Well, half a failure. I was
really excited when I found this recipe for banana bread protein muffins on
Dashing Dish. The ingredient list (oats,
Greek yogurt, banana, egg whites, protein powder, etc.) was right up my
alley. And the nutrition facts?

58

Calories per serving

9 g

Carbohydrates

7 g

Protein

2 g

Fiber

1 g

Sugar

1

WWP+*

*Weight Watchers Points per
serving

Yahtzee!

At the time I tried to make them, however, I didn’t have one important tool- a blender or food processor.
So I gave this recipe a whirl by using a blender bottle instead. Note to self:
shaking the ingredients by hand is not the same as blending them with an electrically-powered device.

The consistency was so weird and they were completely stuck
to the sides of the cupcake liners. OOPS!
They most likely stuck because I didn’t heed the Dashing Dish’s warning about
removing the paper liner and only using the foil part…and I pride myself on my
reading comprehension skills…ashamed.

That being said- the taste was absolutely delicious. Delicious enough that instead of being
discouraged, these muffins may be the first thing I make with my new blender! I
may even add some raisins, almonds or pecans!

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